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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kebabs Recipe.  Enjoy Middle Eastern barbecue and learn how to make Lamb kebabs. 

Equipment: You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
  
2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
  
3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
  
4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
  
5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Notes
You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

Source
Super Food Ideas - September 2005, Page 67
Recipe by Kerrie Mullins

More Arabic Food Recipes:

Beef kebabs with yoghurt & mint
Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kebabs with yoghurt & mint Recipe.  Enjoy Middle Eastern barbecue and learn how to make Beef kebabs with yoghurt & mint .  

Cooking Time 20 minutes

Equipment: You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

Ingredients (serves 4)

600g lean beef mince
100g (1/3 cup) tandoori paste
2 tsp vegetable oil
1 x 200g ctn natural yoghurt
2 tsp caster sugar
Mint leaves, to garnish

Method

1. Preheat grill on medium-high. Combine mince and tandoori paste in a bowl. Divide mince mixture into 8 equal portions. Shape each portion around a skewer into a 12cm sausage. Brush with oil and place on a baking tray. Cook under preheated grill for 3 minutes each side or until brown and cooked through.
  
2. Kids' task: Combine yoghurt and sugar in a small bowl. Divide kebabs among serving plates and top with yoghurt mixture. Garnish with mint and serve immediately.

Notes

Leftovers: Use tandoori paste as a marinade for chicken.

Wine suggestion: Rosemount Traminer Riesling.

Source
Good Taste - February 2005, Page 54
Recipe by Jane Charlton

More Arabic Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread

Save and share Beef kebabs with yoghurt & mint recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kebabs with couscous and mint-yoghurt sauce  Recipe.  Enjoy Tasty Middle Eastern barbecue and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce . 

Equipment: You'll need 12 wooden skewers soaked in water for one hour.

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve

Method

1. Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

2. Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.
  
3. Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.
  
4. Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.
  
5. Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.
  
6. Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.
  
7. Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before.

* Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little

More Arabic Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe

Save and share Lamb kebabs with couscous and mint-yoghurt sauce recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kofta with saffron yoghurt Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Beef kofta with saffron yoghurt.  

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
  
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
  
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
  
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
  
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Arabic Food Recipes:

Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce   

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sumac kebabs on couscous tabouli  Recipe.  Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.

Preparation Time 15 minutes
Cooking Time 10 minutes

Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve

Method

1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.

Source
Notebook: - October 2008, Page 171
Recipe by Sarah Hobbs

More BBQ & Arabic Food Recipes:

Shish Taouk
Lebanese Chicken Marinade
Moroccan beef skewers with lemon couscous
Lamb, lemon & dill souvlaki
Pesto chicken kebabs with roasted veg pasta
Chicken kebabs with gremolata  

Save and share Sumac kebabs on couscous tabouli

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Taouk (Lebanese Chicken Skewers) Recipe.  Enjoy Lebanese Food and learn how to make Shish Taouk (Lebanese Chicken Skewers).

Prep Time: 20 mins
Total Time: 35 mins
Servings: 6

Ingredients:

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 Cut chicken breasts into pieces for skewers.

2 Mix remaining ingredients together to make a marinade.

3 Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4 Thread chicken on skewers and grill or cook under a broiler.

More Arabic Food Recipes:

Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

Save and share Shish Taouk (Lebanese Chicken Skewers) Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken Marinade Recipe.  Enjoy the Lebanese Cuisine and learn how to make Lebanese Chicken Marinade.   

Prep Time: 5 mins
Total Time: 5 mins

Yield: cup of marinade       

Ingredients:

4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Directions:

1 Whip all the ingredients together with a whisk or better yet a food processor/blender.

More Arabic Food recipes...

Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter
Moroccan rissoles with minted cucumber salad

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan beef skewers with lemon couscous Recipe. Enjoy Moroccan cooking recipes and learn how to make Moroccan beef skewers with lemon couscous.

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.
2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

Basic roast beef & vegetables - Beef, feta and green onion rissoles - Moroccan beef triangles - Moroccan Beef Brochettes 

Save and share Moroccan beef skewers with lemon couscous

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.  

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine. 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, lemon & dill souvlaki recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb, lemon & dill souvlaki.

Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example

Easy
Serves 4 as a main or 6 as part of a meze
Preparation time 20 mins
Cook time 6 mins plus marinating

Ingredients

2 garlic cloves , finely chopped
2 tsp sea salt
4 tbsp olive oil
zest and juice 1 lemon
1 tbsp finely chopped fresh dill
700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks
pitta bread or flatbread, to serve
 
Method

1. Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you're going to use bamboo skewers, soak them in cold water.

2. If you've prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

Try

Tzatziki
Combine a 250g pot Greek yogurt; ½ a cucumber, peeled, deseeded, then coarsely grated; 1 garlic clove, crushed; 3 tbsp chopped dill; 2 tsp white wine vinegar; a pinch of sugar and some salt in a bowl and mix well. Chill for 1 hr if time permits. For a twist, try adding chopped mint instead of the dill.

Nutrition per serving

457 kcalories, protein 34g, carbohydrate 0g, fat 35 g, saturated fat 14g, fibre 0g, salt 0.27 g

Recipe from Good Food magazine, September 2009.



Lamb skewers - Spicy Lamb Kebab Recipe - Shish Kabob Sauce Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pesto chicken kebabs with roasted veg pasta recipe. Enjoy cooking tasty Arabic food and learn how to make Pesto chicken kebabs with roasted veg pasta.

You can sneak a few vegetables that might normally be refused into this scrumptious low fat supper.

Easy
Serves 4, plus leftovers for 4
Preparation and cooking times
Preparation time 20 mins
Cook time 40 mins
Low-fat

Ingredients

1 butternut squash , around 700g/1lb 9oz, halved
2 courgettes , cubed
1 onion , chopped
2 red peppers , deseeded and cut into 2cm/1in pieces
4 thyme sprigs, leaves removed
4 tbsp olive oil
4 boneless, skinless chicken breasts , cut into 2cm/1in pieces
juice 1 and a 1/2 lemons
4 tbsp pesto
16 cherry tomatoes
600g penne pasta

Method

1. Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.

2. Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.

3. Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

Nutrition Per serving

527 kcalories, protein 48g, carbohydrate 71g, fat 8 g, saturated fat 2g, fibre 6g, sugar 12g, salt 0.46 g

Recipe from Good Food magazine, September 2008.

Spicy Lamb Kebab Recipe - Chicken Shish kebab - Joanne's Lebanese lamb skewers recipe


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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken kebabs with gremolata recipe. Enjoy cooking tasty Arabic food and learn how to make tasty Chicken kebabs with gremolata. 

Spicy chicken kebabs are served with a zingy gremolata for a fun dinner for two.

Serves 2
Ready in 15 minutes

Ingredients

400g pack chicken breast pieces
Grated zest and juice of 1 lemon
1 tsp ras al hanout (from the spice section of major supermarkets)
100g baby courgettes, cut on the diagonal into 2cm pieces
100g red and yellow cherry tomatoes on the vine
1 small garlic clove
Small handful each fresh basil and fresh flatleaf parsley
4 white pittas

Method

1. Put the chicken in a bowl, add half the lemon zest and half the lemon juice, the ras al hanout and 2 tbsp olive oil, season well and mix together.

2. Preheat a griddle pan until smoking hot. Slide the chicken pieces onto metal skewers, alternating with the courgettes and tomatoes. Brush with more marinade, then griddle for 8-10 minutes until cooked through. Remove and set aside. Leave the pan to cool a little, then wipe clean.

3. Meanwhile, make the gremolata. Whizz together the garlic, herbs, 3 tbsp olive oil and the remaining lemon zest and juice.

4. Griddle the pittas for 1-2 minutes until warmed through. Serve the skewers with the gremolata, griddled pittas and some tzatziki, if you like.

Delicious Magazine

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The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method

1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.

Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

Lebanese Lamb Chops with Lemony Lettuce Recipe - Middle Eastern Lamb Skewers Recipe - Middle Eastern spiced lamb pizza

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Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.

Preparation Time: 35 min

Ingredients - Makes 4 servings

2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves

Preparation

Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.

Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.

Toss lettuce and mint with lemon mixture.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.

Serve with: orzo

Cooking Tips:

• You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
• Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
• Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.

Lamb chops with fruity couscous & mint recipe - Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Middle Eastern Lamb Skewers Recipe

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You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.

Equipment
You'll need 12 bamboo skewers.

Ingredients (serves 4)

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve

Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil

Method

1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.

2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.

3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.

Source
Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja

Middle Eastern Lamb Skewers Recipe - Spicy Lamb Kebab Recipe - Lebanese chicken kebabs

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Enjoy middle eastern barbecue recipes and learn how to make tasty Lamb Skewers.

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

Yield: 4

Ingredients

1 medium onion, quartered
1 clove peeled garlic
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving

Preparation

1. In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2. Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.

Michael Solomonov, Food & Wine, JUNE 2009

Lamb skewers recipe - Lamb chops with fruity couscous & mint - Lamb kofta with flatbread

Save and share Middle Eastern Lamb Skewers Recipe

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Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g

Recipe from Good Food magazine, January 2009.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Moroccan lamb steaks with fattoush - Lamb skewers recipe

Save and share lamb chops with fruity couscous & mint recipe

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You are invited to try an easy and delicious Middle Eastern barbecue recipe for lamb skewers. Enjoy middle eastern cooking and learn how to make the best lamb skewers.

Preparation Time 20 minutes
Equipment You will need 12 bamboo or metal skewers for this recipe.

Ingredients (serves 4)

4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
Salt & freshly ground black pepper
1 x 200g ctn eggplant with shallots dip (Savion brand)
4 rounds Lebanese bread, cut in half
Lemon wedges, to serve

Pistou
2 tbs finely grated lemon rind
1 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh oregano
1 tbs olive oil
1 garlic clove, finely chopped
Salt & freshly ground black pepper

Method

1. Thread the lamb evenly among skewers. Season with salt and pepper.
2. To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
3. Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
4. Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Notes
You will need 12 bamboo or metal skewers for this recipe.
If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Source
Good Taste - March 2005, Page 22
Recipe by Amanda Kelly

Shish Kabob Sauce Recipe - Chicken Shish kebab - Lamb Cutlets with Fattoush Recipe

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Easy marinade sauce recipe for Shish Kabob. Learn how to marinade chicken kabob, beef kabob and lamb shish kabobs. Fire up the grill & enjoy barbecue.

Ingredients
1 clove garlic, sliced
1 cup oil
1/2 cup vinegar
2 tsp Worcestershire sauce
2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
Dash cayenne
Few drops Tabasco

Preparation
Combine all ingredients, pour over cut-up meat and vegetables in a large shallow pan. Marinate for at least 4 hours, turning and mixing a few times. Brush with marinade while broiling.

More kabob recipes

• Mediterranean Kabob
• Chicken Shish kebab
• Spicy Lamb Kebab Recipe
• Lebanese chicken kebabs

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Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, “shish” almost always meant grilled lamb – you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk

1. Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
2. Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
3. When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
4. Then, simply grill (or better, charcoal) until the meat begins to brown.

Serving Shish Taouk

• This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.

More Chicken Shish kebab Recipes

• Shish Taouk with White Rice
• Shish Tawook
  

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